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Buy 10lb brisket. Cut off outside fat where possible. Rub with spicy rub seasonings. Put on smoker at 190F for 2hrs with bowl of apple juice. Inject brisket with reduced apple juice and turn meat. Raise temp to 220F for 6hrs. Inject with reduced apple juice every time you open grill. Raise temp to 240F for 2hrs. Inject with reduced apple juice. Once meat internal temp is >190F, pull off and let sit for 2hrs. Slice across the grain in 1/4" thick slices. Eat

Buy 10lb brisket. Cut off outside fat where possible. Rub with spicy rub seasonings. Put on smoker at 190F for 2hrs with bowl of apple juice. Inject brisket with reduced apple juice and turn meat. Raise temp to 220F for 6hrs. Inject with reduced apple juice every time you open grill. Raise temp to 240F for 2hrs. Inject with reduced apple juice. Once meat internal temp is >190F, pull off and let sit for 2hrs. Slice across the grain in 1/4" thick slices. Eat

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[–] • 2 pts

That looks fantastic. I use apple cider instead of juice, and marinade in a bit of vinegar with the cider and Worcester.

[–] [deleted] • 4 pts

I've done a 50/50 cider/vinegar marinade before, the acid really helps tenderize the meat. Damnit, now I'm hungry for brisket and schnitzel.

[–] [deleted] • 0 pt

I didn't mention it but I sprayed any dry spots with apple cider vinegar whenever I opened it. The vinegar apparently vaporizes because there is no hint of vinegar flavor in the meat.